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Classic Chicken and Rice Soup

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This makes delicious bowls of warm comfort, just like grandma used to make. The recipe is quite traditional with just one small twist. The rosemary, which adds a delicate touch to this classic recipe, will keep you coming back for more.Chicken rice soup

Classic Chicken and Rice Soup

Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Serves 4


  • 1/2 pound boneless, skinless chicken breast tenders
  • 1 tsp canola oil
  • 1/4 cup chopped onion
  • 1/2 cup chopped carrot
  • 1/2 cup chopped celery
  • 4 cups lower-sodium chicken broth
  • 1/2 cup uncooked long-grain white rice
  • 1/2 tsp dried rosemary
  • 1/2 tsp freshly ground black pepper


1. Place a grill pan over medium-high heat. Place the chicken breast tenders on the grill pan and cook about 3 minutes on each side, or until they are cooked completely through. Remove the chicken from the pan and cut into ½-inch pieces. Set aside.

2. Heat the canola oil in a large heavy-bottomed pot over medium-high heat. Add the onion, carrot, and celery and cook 5 minutes until the vegetables become tender.

3. Pour the chicken broth over the vegetables in the pot, and add the rice, rosemary, and black pepper.

4. Bring the soup to a boil, then reduce the heat and simmer for 20 minutes. Add the chicken and simmer just long enough to warm the chicken.

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Written by Allfoodrecipes

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